Salmon with Lemon, Capers, and Rosemary

Cook Time: 10 min
Level: Easy
Yield: 4 servings


Ingredients

4 (6-ounce) salmon fillets
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine (or white wine)
4 teaspoons capers
4 pieces of aluminum foil


Directions

Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.


Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

From: foodnetwork.com

Salmon with Puff Pastry and Pesto

A great recipe for people in a hurry!

Cook Time: 10 min
Level: Easy
Yield: 4 servings


Ingredients

4 pieces of purchased puff pastry, each cut to be just larger than a piece of salmon
4 (4 to 6-ounce) pieces salmon
1/4 cup sliced almonds
1/4 cup purchased pesto
2 tomatoes, sliced


Directions

Preheat the oven to 400 degrees F.


On a foil-lined baking sheet, place the 4 pieces of puff pastry. Also place the 4 pieces of salmon, being careful to make sure they are not touching. Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds. Bake for 10 minutes.


To serve, place each piece of puff pastry on a plate. Top each puff pastry with 1 tablespoon of pesto. Top the pesto with 2 slices of tomatoes each. Top the tomatoes with the salmon and serve.

From: foodnetwork.com

Salmon in Lemon Brodetto with Pea Puree

Cook Time: 15 min
Level: Intermediate
Yield: 4 servings

Ingredients

Lemon Brodetto:

* 2 tablespoons olive oil
* 1 shallot, diced
* 2 lemons, juiced
* 1 lemon, zested
* 2 cups chicken broth
* 1 tablespoon chopped fresh mint leaves

Pea Puree:

* 2 cups frozen peas, thawed (about 10 ounces)
* 1/4 cup fresh mint leaves
* 1 clove garlic
* 1/2 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 cup extra-virgin olive oil
* 1/2 cup grated Parmesan

Salmon:

* 1/4 cup olive oil
* 4 (4 to 6-ounce) pieces salmon
* Kosher salt
* Freshly ground black pepper

Directions

To make the Lemon Brodetto, warm the olive oil in a medium saucepan
over medium heat. Add the shallots and saute until tender, about 7
minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and
keep warm, covered, over low heat.

From: foodnetwork.com

To make the Pea Puree, combine the peas, mint, garlic, salt, and
pepper in a food processor and puree. With the machine running, add
the olive oil in a steady drizzle. Transfer the pea puree to a small
bowl and stir in the Parmesan. Set aside.

To make the Salmon, warm the olive oil in a large, heavy skillet over
high heat. Season the salmon pieces with salt and pepper. Sear the
salmon until a golden crust forms, about 4 to 5 minutes on the first
side. Flip the fish and continue cooking until medium-rare, about 2
minutes more depending on the thickness of the fish.

To assemble the dish, add the tablespoon chopped mint to the Lemon
Brodetto and divide between 4 shallow dishes. Place a large spoonful
of Pea Puree into the center of each bowl. Place a salmon piece atop
each mound of Pea Puree. Serve immediately.

From: foodnetwork.com

Whole-Wheat Spaghetti with Lemon, Basil, and Salmon

Cook Time: 10 min
Level: Easy
Yield: 4 servings

Ingredients

* 1/2 pound whole-wheat spaghetti pasta
* 1 clove garlic, minced
* 2 tablespoons extra-virgin olive oil
* 1/2 teaspoon salt, plus more for seasoning
* 1/2 teaspoon freshly ground black pepper, plus more for seasoning
* 1 tablespoon olive oil
* 4 (4-ounce) pieces salmon
* 1/4 cup chopped fresh basil leaves
* 3 tablespoons capers
* 1 lemon, zested
* 2 tablespoons lemon juice
* 2 cups fresh baby spinach leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta and transfer to a
large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper.
Toss to combine.

Meanwhile, warm the olive oil in a medium skillet over medium-high
heat. Season the salmon with salt and pepper. Add the fish to the pan
and cook until medium-rare, about 2 minutes per side, depending on the
thickness of the fish. Remove the salmon from the pan.

Add the basil, capers, lemon zest, and lemon juice to the spaghetti
mixture and toss to combine. Set out 4 serving plates or shallow
bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta.
Top each mound of pasta with a piece of salmon. Serve immediately.

From: foodnetwork.com

Parmesan Fish Sticks

Cook Time: 17 min
Level: Easy
Yield: 4-6 servings


Ingredients

Fish sticks

* 1 (18-ounce) center-cut salmon fillet, about 9 by 4 inches, skinned
* 1/2 cup all-purpose flour
* 1/2 teaspoon fine sea salt
* 1/4 teaspoon freshly ground black pepper
* 3 egg whites
* 1 cup grated Parmesan
* 1 cup seasoned bread crumbs
* Olive oil, for drizzling

Dipping Sauce

* 1/3 cup reduced fat mayonnaise
* 1/3 cup lowfat plain yogurt
* 1 tablespoon Dijon mustard
* 1 tablespoon chopped fresh parsley or chives

Directions

For the Fish Sticks:

Preheat the oven to 450 degrees F.

Rinse the salmon fillet and pat dry with paper towels. Cut the fish in
half to make 2 fillets each about 4 by 4 1/2-inches in size. Starting
on the longest edge, slice the fillets into 1/2-inch pieces. Lay the
widest pieces, from the center, cut side down, and slice in half
lengthways so all the pieces are equally about 1/2 by 1/2 by 4
1/2-inches in size.

Place the flour in a medium bowl and season with the salt and pepper.
Place the egg whites in another bowl and beat until frothy, about 30
seconds. Combine the Parmesan and bread crumbs in a third bowl.

Coat the salmon pieces in the seasoned flour and pat to remove any
excess flour. Dip the floured salmon in the egg whites and then into
the Parmesan mixture, gently pressing the mixture into the fish. Place
the breaded salmon pieces on a liberally oiled baking sheet. Drizzle
lightly with the olive oil. Bake for 15 to 20 minutes until golden
brown.

For the Dipping Sauce:

Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if
using) in a small dipping bowl.

Arrange the fish sticks on a serving platter and serve with the dipping sauce.

Cook's Note: The fish sticks can also be dipped in ketchup, marinara
sauce, pesto, ranch dressing or vinaigrette.

From: foodnetwork.com

Asparagus and Smoked Salmon Bundles

1 bunch asparagus, ends trimmed (about 20 spears)
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves
Pinch kosher salt
Pinch freshly ground black pepper
4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)

Preheat the oven to 400 degrees F.

Lay the asparagus on a foil-lined baking sheet. Drizzle with olive
oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and
starting to brown around the edges, about 10 minutes. Remove from the
oven and transfer to another baking sheet to cool.

Once the asparagus have cooled, wrap each spear in a slice of smoked
salmon. Arrange on a serving platter and serve at room temperature.

From: food network